Hi All,
I can usually find what I need in the recipe section, but not this tme. I need your favorite recipe for zuchinni bread or any recipe you care to share that uses zuchinni as an ingredient. My squash is just now coming in and I'm craving bread and muffins so come on; lets have your best recipe!

I also love to make zucchini latkes. I mix one grated zucchini with one egg and add whatever seasonings (usually something like minced onion, grated cheddar cheese or parmesan cheese, garlic powder, salt n pepper). Then fry like a pancake in a pan. Serve with a dollop of sour cream.

Don't forget that you can use a vegetable peeler or one of those cool little Julliene peelers to make "noodles" from the zucchini. Sautee 'em up! They are great with just butter, salt, and pepper... or you can add some sort of tomato or alfredo sauce... can also add other diced veggies and meat.

If you do a google search for "low carb zucchini bread" you will come up with alot of recipes!

Here is one from Dana Carpenter's Hold the Toast site:

Zucchini Bread
Many low carbers tell me they miss having "a little something" with a cup of coffee or tea for breakfast, and express a profound weariness with eggs. Here's something for you! This Zucchini Bread is moist, sweet, cinnamon-y, and delicious - not to mention being low carb, and having as much protein per slice as a couple of eggs!

In a good-sized mixing bowl, combine the oil, imitation honey, eggs, and yogurt. Whisk these together. Now, in a second bowl, measure the dry ingredients: the ground pumpkin seeds, vanilla whey protein powder, baking soda, salt, cinnamon, and Splenda. Stir them together, making sure any little lumps of baking soda get broken up. Now whisk the dry ingredients into the wet ingredients. Stir just until everything is well-combined; no need for prolonged beating. Finally, stir in the walnuts and the shredded zucchini, mixing well.

Pour into a loaf pan you've sprayed well with non-stick cooking spray - my loaf pan is large, 5" x 9". Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Turn out onto a wire rack for cooling.

About 16 slices, and quite delicious! Per Serving (not including the polyols from the imitation honey): 194 Calories; 14g Fat, 14g Protein; 5g Carbohydrate; 2g Dietary Fiber - for a usable carb count of just 3 grams a slice.

Notes:

* Sugar free imitation honey is becoming more and more available, and a useful little product it is - in this recipe it adds some extra moisture. I can get sugar-free imitation honey here in Bloomington at my local Marsh grocery store, and I've heard that WalMart now carries a brand. For that matter, many of the low carb etailers carry Steele's brand of imitation honey. In short, it shouldn't be too hard to get your hands on some. However, if you can't, just use 1/4 cup more Splenda, and be careful not to over-bake your bread.

* Speaking of Splenda, it's important to know that Splenda granular - the stuff that comes in bulk, in a box or the new "baker's bag" - is different than the stuff that comes in the little packets. The stuff in the packets is considerably sweeter, apparently. All my Splenda measurements are for granular Splenda. I'm afraid I don't have the packets on hand (I've never purchased them) so I can't work a conversion for you. Take a look at the box, and see how many teaspoons of sugar each packet equals, and work from there, remembering that there are 48 teaspoons in a cup.

* Just about every health food store on the planet carries shelled, raw pumpkin seeds. I've been using them a lot in place of the ground almonds or hazelnuts I've often used in the past, partly because they're cheaper and more nutritious than nuts, and partly because a lot of people write me regarding nut allergies, wanting to know what they can substitute. The pumpkin seed meal has worked beautifully in every recipe I've tried so far! Just grind them in your food processor, using the S-blade, until they're about the consistency of cornmeal.

Used 2 1/2 cups CQ, 1/2 cup VWGluten is the biggest tweak, combo of Coconut oil and Butter for Oil.....just a few other minor ones, like using 1/4 cup Coconut DaVinci as part of the Sweetener, NO chocolate chips, but extra Orange zest.. this is a good recipe to play with.

Thanks, Deannie

I like Muffins, and this Recipe made EIGHT Large ones. I began with a Lg. SIX -cup tin, had to get out another one for the extra batter..
(Muffins large enough to split and share with DH, so it makes 16 servings)

Deannie, where do you get orange oil? It's not the same as orange extract is it? What other things can you use it in? Your recipe sounds great and different than my usual zucchini bread/muffin recipe, I'd like to give it a try when the zucchinis are ready. Pictures look wonderful, Shawnee!

I got my orange oil from the bakerscatalogue. No it is not the same as extract. It has a stronger flavor and in my opinion it is just a better flavor. Dh loves it or lemon oil in yogurt and I also use it to flavor cheesecakes.

This is a new (to us) recipe that I tweaked from Mass recipes and tried for the first time today. The taste is fantastic!, at least to us, but they were crumbly so next time I will use some protein powder to help hold them together. Mild, slightly nutty (from the almond flour?) and with the tiniest hint of sweetness. Dh said they would go wonderfully with his bacon and eggs.

If you try these with Cq or Carbalose I want to suggest you incorporate at least some almond flour to give them the nutty flavor.

Deannie, back to the orange oil again - could I just leave it out or is it necessary to the recipe?

The new recipe you posted also looks good, I wouldn't think of adding dill weed to a muffin recipe. Will add it to my recipes to try. Actually I have all the ingredients for that one so maybe I'll try it first.

Sorry, I'm getting away from the bread discussion here. Teachcool also wanted other recipes where zucchini is an ingredient. I highly recommend Linda Sue's cabage roll pie and substitute thinly sliced zucchini for the cabbage (although it is good with the cabbage too!) http://users3.ev1.net/~FONTLADY/cabbage_roll_pie.html
It reminds me very much of a zucchini casserole I used to have pre-LC.

One of the reasons I wanted to make a zucchini bread is when I was young my mother used to make zucchini bread and then after it was cooled she would cut the loaf up into fingers, spread them out on a cookie sheet and bake them on low heat until they were semi-hard crispy crunchy. To me they reminded me of biscotti but not quite as hard.

Anyway with that in mind, I slice the remainder of my bread into fingers and baked in a 275 oven for 20 min on each of the 4 sides of the finger.

Since each finger cookie was 1/2 of a slice of the bread they counted out at 1 carb each.

Yum they are just as delicious as I remember them.....without the guilt.

Kevin..........I made your LC Zucchini Pecan Bread last night. We just LOVED it! I didn't have the Wheat Protein Isolate 5000 so I used Vital Wheat Gluten instead. I subbed canola oil for the coconut oil since I didn't have any of that, either. It came out perfect. Thanks so much for this recipe! I have lots of Zucchini in my garden. I guess I'll be baking lots of bread. Oh, I only baked it for 30 minutes. I almost think it could have come out a few minutes sooner. I used a silpat bread pan. I don't know if that accounts for the shorter baking time. Thanks, again!!!

Kevin..........I made your LC Zucchini Pecan Bread last night. We just LOVED it! I didn't have the Wheat Protein Isolate 5000 so I used Vital Wheat Gluten instead. I subbed canola oil for the coconut oil since I didn't have any of that, either. It came out perfect. Thanks so much for this recipe! I have lots of Zucchini in my garden. I guess I'll be baking lots of bread. Oh, I only baked it for 30 minutes. I almost think it could have come out a few minutes sooner. I used a silpat bread pan. I don't know if that accounts for the shorter baking time. Thanks, again!!!

WPI and VWG are pretty close. The WPI has a little more protein in it. I always make bread in glass or pyrex also what rack you bake it on can mean different baking times as well as many other variables. I alway approach baking times with caution the first time I make something till I see how it goes in my oven.
I'm glad you liked it